South of the Border Hot Dog Tamale Pie |
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Prep Time: 45 Minutes Cook Time: 30 Minutes |
Ready In: 75 Minutes Servings: 8 |
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A great casserole recipe with that South of the Border taste . Recipe adapted from the 1977 Better Homes and Gardens All Time Favorite Casserole Recipes. Ingredients:
1 cup chopped onion |
1/2 cup chopped green pepper |
2 tablespoons butter |
5 -6 hot dogs |
1 (16 ounce) can pork and beans in tomato sauce |
1 (12 ounce) can whole kernel corn (drained) |
1 (8 ounce) can tomato sauce |
1/4 cup chopped pitted ripe olives |
1 garlic clove (minced) |
1 tablespoon sugar |
2 -3 teaspoons chili powder |
1 1/2 cups shredded american cheese |
3/4 cup yellow cornmeal |
2 cups cold water |
1/2 teaspoon salt |
Directions:
1. Pre Heat oven to 375 degrees.
2. In a large skillet, cook onion and green pepper in butter til tender but not brown.
3. Cut Hot Dogs into 1/2-inch pieces. Stir into skillet along with beans, corn, tomato sauce,olives, garlic, sugar, chili powder and a dash of pepper.
4. Simmer uncovered, til thickened, about 30 minutes.
5. Add cheese. Stir until melted.
6. Turn misture into a greased 9 x 13 casserole dish.
7. Place 2 cups cold water in a sauce pan. Stir in corn meal and 1/2 teaspoons salt. Cook and stir until very thick (1/2 to 1 minute after mixture comes to a boil).
8. Spoon over the hot mixture forming a lattice design.
9. Bake at 375 degrees for 25 to 30 minutes.
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